Savoring the Seasons: Signs of spring!

More signs of spring are showing up, in my yard and in nearby farm fields. I checked with Michael Docter of Winter Moon Farm in Hadley and he expects to have his SUPERB spring-dug parsnips in local stores by the time this article is published. Look for them at Green Fields Market on Main Street in Greenfield.

I never thought I’d be so excited about root vegetables, but Michael’s spring-dug parsnips almost don’t qualify as root vegetables. They are so sweet I always feel like I should serve them for dessert. There are many ways to enjoy parsnips, but my favorite is to peel them, cut them into “coins,” and then saute them in butter ... simple and yummy!

It’s a good thing there isn’t a webcam on me while I’m writing this article, because there would have been a big pause as I sat staring out the window, thinking about those buttery parsnip coins and how delicious they are with fried eggs and in chicken soup and in ...

Then, you would have seen me laugh out loud as I realized I was daydreaming about parsnips. I am indeed ready for spring!

I just found an intriguing parsnip and egg recipe in “From Asparagus to Zucchini” (see below).

Thinking about parsnips with eggs and chicken made me think of Diemand Farm’s farm store. I have just one of their roasting chickens left in my freezer, so it’s time for a visit to the farm store to stock up on eggs, chicken, turkey, soups, and other frozen foods. Their annual Easter Egg Hunt is coming soon, a fun event for everyone. Take your family and friends, and make sure to bring a cooler to stock up in the farm store.

Another sure sign of spring is seeing Greenfield Farmers Market’s opening day on my calendar. Soon!

Diemand Farm’s annual Easter Egg Hunt, Saturday, April 12, 9:30 to 11:30 a.m., Diemand Farm, 126 Mormon Hollow Road, Wendell. Egg coloring, crafts and an egg hunt for children to enjoy. Baby animals including rabbits, goats, lambs and emus will be there to pet. Visit the farm store to sign up for a chance to win a Diemand Farm gift certificate. For information and directions, visit www.thediemandfarm.com or call 978-544-3806 or email diemandfarmstore@yahoo.com.

Chop parsnips: steam until tender. Mash thoroughly. Mix in egg yolk and salt and pepper to taste. Form into patties, dip into egg white, then roll in crumbs. Saute in oil and/or butter until golden brown. These can also be cooked in an ungreased skillet or in the oven. Makes 4 servings.